Reducing Sodium Chloride Content in Meat Burgers

Available online at www.sciencedirect.com

ScienceDirect Procedia Food Science 5 (2015) 164 – 167

International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”

Reducing sodium chloride content in meat burgers by adding potassium chloride and onion Slobodan Lilica,*, Ivana Brankovica, Vladimir Koricanaca, Danijela Vranica, Ljiljana Spalevicb, Milos Pavlovicc, Brankica Lakicevica a

Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia b Institute of Veterinary Medicine, Vojvode Toze 14, 11000 Belgrade, Serbia c Faculty of Veterinary Medicine, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia

Abstract The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half. © 2015The TheAuthors. Authors. Published by Elsevier Ltd.is an open access article under the CC BY-NC-ND license © 2015 Published by Elsevier Ltd. This Peer-review under responsibility of scientific committee of International 58th Meat Industry Conference “Meat Safety and (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review underitresponsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015) Quality: Where goes?” (MeatCon2015)”. Keywords: meat burgers; sodium chloride; potassium chloride

1. Introduction Sodium chloride (salt) is traditionally used for preserving meat and has positive effects on the taste, texture, water holding capacity and the reduction of water activity. According to some data, daily requirement in sodium for adults,

* Corresponding author. Tel.: +381-11-2650-655; fax: +381-11-2651-825. E-mail address: [email protected]

2211-601X © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under responsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015)

doi:10.1016/j.profoo.2015.09.047

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Slobodan Lilic et al. / Procedia Food Science 5 (2015) 164 – 167

to maintain metabolic processes and needs is below 1500 mg. However, daily intake of sodium is often over 5000 mg. The American Heart Association recommends for persons with hypertension daily intake of not more than 1500 mg, and for persons with congestive heart disorders, daily sodium intake of not more than 1000 mg. Also, excessive sodium intake can lead to: direct risk of heart attack1; hypertrophy of the left chamber2; sodium retention in extracellular fluid, i.e. water retention and clinical and idiopathic oedema, especially in women3; Increased hardness, i.e. decrease of elasticity of blood vessels, especially arteries, independent of the blood pressure 4; proteinuria, primarily to urinary excretion of albumin, resulting in increased risk of heart and kidney diseases 5; greater possibility of infection by Helicobacter pylori and risk of stomach cancer6; increase of urinary excretion of calcium and risk of forming of kidney stones7; also risk of reduced bone density, resulting in osteoporosis and compressive bone fractures, especially in case of women in menopause8; exacerbations (more intensive and longer) asthmatic seizures9; increase of HOMA (homeostasis model assessment) insulin resistance in patients with essential hyper tension, the majority of which have reduced glucose tolerance10; and indirect incidence of obesity due to intensive intake of refreshing, non-alcoholic beverages11. Potassium chloride is the most common salt replacer, but use of potassium salts has often been disputed because of potential sensibility of one part of the human population, such as persons suffering from diabetes type I, chronic renal insufficiency, last stage of kidney diseases, persons with heart and adrenal insufficiency12. US Dietary Guidelines13 indicate that diets rich in potassium weaken the effects of salt on blood pressure and daily potassium intake of 4.7 g is recommended. Various diet salts as mixtures of sodium chloride and potassium chloride which improve the excretion of sodium from the organism are already on the market14. Meat burgers are very popular products in the Balkan region, particularly among young population, and which are consumed often in restaurants, small retail outlets and fast food outlets. Due to that, the goal of this study was to examine the possibility of reduction of sodium chloride by partial replacement with potassium chloride and the influence on taste acceptability of meat burgers. 2. Materials and methods Six groups of meat burgers were prepared, two control groups and four experimental groups. The composition of burgers is given in Table 1. Table 1. Composition of burgers. Group

Beef, g

Pork, g

Water, ml

NaCl, g

KCl, g

Onion, g

C1 (control)

360

90

50

10.00

-

25

C2 (control)

360

90

50

7.50

-

25

E1

360

90

50

5.00

2.50

25

E2

360

90

50

3.75

3.75

25

E3

360

90

50

5.00

2.50

50

E4

360

90

50

3.75

3.75

50

Products from the first control group (C1) were produced with the amount of sodium chloride (NaCl) that is usually used during the burger production in small meat factories and retail outlets. Products from the second control group (C2) contained 25% less sodium chloride than the products from the first control group (C1). Burgers from the first and the third experimental group (E1 and E3) contained 50% less sodium chloride than burgers from the first control group (C1), and this was replaced with the same amount of potassium chloride; burgers from the second and the fourth group (E2 and E4) contained 50% less sodium chloride than burgers from the second control group (C2), and this was replaced with the same amount of potassium chloride. Burgers from groups C1, C2, E1 and E2 contained the same amount of onion (25 g/500 g), while burgers from groups E3 and E4 contained more onion (50 g/500 g). Sodium chloride content in fresh and grilled burgers was determined according to AOAC15. For sensory evaluation of taste acceptability of grilled burgers, a numeric-descriptive scale with 5 points was used (1 – not

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acceptable; 5 – very acceptable). Sensory evaluation was carried out by six trained assessors under the same conditions. The obtained results are shown as mean ± SD. 3. Results and discussion Sodium chloride content in fresh and grilled meat burgers for two control and four experimental groups as well as results from previous study about sodium chloride content in burgers from retail 16 are shown in Table 2. Table 2. Sodium chloride content in fresh and grilled burgers, %. Fresh burgers

Grilled burgers

Burgers from retail

1.80 ± 0.22

2.22 ± 0.25

C1 (control)

1.92 ± 0.04

2.51 ± 0.14

C2 (control)

1.53 ± 0.03

1.85 ± 0.02

E1

0.92 ± 0.01

1.15 ± 0.04

E2

0.62 ± 0.04

0.93 ± 0.02

E3

0.91 ± 0.03

1.13 ± 0.01

E4

0.67 ± 0.01

0.72 ± 0.02

16

The average sodium chloride content in the first control group (C1) and burgers from retail was 1.92% and 1.80% in fresh burgers, and 2.51% and 2.22% in grilled burgers, respectively. Consequently to partial replacement, the sodium chloride content was less in burgers from experimental groups. The sodium chloride content averaged 0.92% and 0.91% in fresh burgers with one third of sodium chloride replaced with potassium chloride and 1.13% and 1.15% in grilled burgers, respectively. The minimum content of sodium chloride was measured in burgers from E2 and E4 groups in which half the sodium chloride was replaced with potassium chloride and it was 0.62% and 0.67% in fresh burgers and 0.72% and 0.93% in grilled burgers, respectively. Salt content in meat products is relatively high17, 18 and it is estimated that approximately 20% originated from meat products19. Because of that, it is necessary to decrease the sodium content in each group of meat products, whereas potassium chloride is most common replacer of sodium chloride14, but its use is limited by bitter taste and pH of medium20. Results of sensory evaluation of taste acceptability are shown in Fig. 1.

E4

4,9 4,8 4,7 4,6 4,5 4,4

C1 C2

E3

E1 E2

Fig. 1. Sensory evaluation of taste acceptability.

The lowest evaluation of taste acceptability was assigned to burgers from the first control group C1 (4.56 ± 0.39) and the highest evaluation was awarded to burgers from the second control group (C2) and experimental groups E3 and E4 (4.81 ± 0.24). Burgers with the smaller amount of added onion were also very acceptable, but were evaluated as being slightly less desirable (4.75 ± 0.25 and 4.65 ± 0.24, respectively). Even though the bitter taste of potassium chloride is a limiting factor for replacing sodium chloride with potassium chloride; this work shows it is possible to


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reduce the sodium content in meat burgers by using a suitable combination of raw materials and different amounts of onion. 4. Conclusion The average sodium chloride content was 0.92% and 0.91% in fresh burgers with one third of sodium chloride replaced with potassium chloride and 1.13% and 1.15% in grilled burgers, respectively. The minimum content of sodium chloride was determined in burgers from E2 and E4 groups in which half the sodium chloride was replaced with potassium chloride and it was 0.62% and 0.67% in fresh burgers and 0.72% and 0.93% in grilled burgers, respectively. The lowest evaluation of sensory acceptability was awarded to burgers from the first control group C1 (4.56 ± 0.39) and the highest evaluations were scored by burgers from the second control group (C2) and experimental groups E3 and E4 (4.81 ± 0.24). Burgers with the lower amount of added onion were also very acceptable, but evaluated slightly lower (4.75 ± 0.25 and 4.65 ± 0.24, respectively). It is possible to reduce the sodium chloride content by replacing half of it with potassium chloride in meat burgers without negative influence on sensory acceptability of these products, particularly when a larger amount of onion (50 g/500 g) is added to the product. Acknowledgement This research was funded by grants TR 31083 and III 46009 from the Ministry of Education, Science and Technological Development, Republic of Serbia. References 1. Perry IJ, Beevers DG. Salt intake and stroke: a possible direct effect. J Hum Hypertens 1992;6:23–5. 2. Schmieder RE, Messerli FH. Hypertension and the heart. J Hum Hypertens 2000;14:597–604. 3. MacGregor GA, de Wardener HE. Idiopathic edema. In: Schrier, R.W., Gottschalk C.W., eds. Diseases of the Kidney. Boston, MA: Little Brown and Company 1997; p. 2343–52. 4. Avolio AP, Clyde KM, Beard TC, Cooke HM, Ho KK, O’Rourke MF. Improved arterial distensibility in normotensive subjects on a low salt diet. Arteriosclerosis 1986;6:166–69. 5. Du Cailar G, Ribstein J, Mimran A. Dietary sodium and target organ damage in essential hypertension. Am J Hypertens 2000;15:222–29. 6. Tsugane S, Sasazuki S, Kobayashi M, Sasaki S. Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women. Brit J Cancer 2004;90:128–34. 7. Cappuccio FP, Kalaitzidis R, Duneclift S, Eastwood JB. Unravelling the links between calcium excretion, salt intake, hypertension, kidney stones and bone metabolism. J Nephrol 2000;13:169–77. 8. Devine A, Criddle RA, Dick IM, Kerr DA, Prince RL. A longitudinal study of the effect of sodium and calcium intakes on regional bone density in postmenopausal women. Am J Clin Nutr 1995;62:740–45. 9. Mickleborough TD, Lindley MR, Ray S. Dietary salt, airway in ammation, and diffusion capacity in exercise-induced asthma. Med Sci Sports Exer 2005;37:904–14. 10. Kuroda S, Uzu T, Fujii T, Nishimura M, Nakamura S, Inenaga T, Kimura G. Role of insulin resistance in the genesis of sodium sensitivity in essential hypertension. J Hum Hypertens 1999;13:257–62. 11. Feng JH, MacGregor GA. Reducing Population Salt Intake Worldwide: From Evidence to Implementation. Prog Cardiovasc Dis 2010;52: 363–82. 12. FSAI. Salt and health: review of the scientific evidence and recommendations for public policy in Ireland. Food Safety Authority of Ireland 2005. 13. US Department of Health and Human Services, 2005. Dietary guidelines for Americans. www.health.gov/ dietaryguidelines/dga2005/document. 14. Ruusunen M., Puolanne E., 2005. Reducing sodium intake from meat products. Meat Sci 2005;70:3:531–41. 15. AOAC – Association of Official Analytical Chemists, 1984. 14th Edition, USA, 24.010. 16. Brankovic-Lazic I, Koricanac V, Pavlovic M, Lilic S, Maslic-Strizak D, Spalevic Lj, Pejkovski Z. Content of sodium chloride and sodium in burgers from retail. International 57th Meat Industry Conference, June 10-12 2013, Belgrade, Serbia, 235-8. 17. Kurcubic V, Bogosavljevic-Boskovic S, Petrovic M, Maskovic P. Sadrzaj natrijum-hlorida i natrijuma u proizvodima od mesa razlicitih grupa. Tehn mesa 2011;52(2):225-33. 18. Vranic D, Saicic S, Lilic S, Trbovic D, Jankovic S. Studija o sadrzaju natrijum-hlorida i natrijuma u nekim proizvodima od mesa sa trzista Srbije. Tehn mesa 2009;50(3-4):249-55. 19. Lilic S, Milanovic-Stevanovic M, Karan D, Lukic M, Petronijevic R, Velebit B, Lakicevic B. Tehn mesa 2014;55(1):81-7.